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Entrees | Mains | Desserts

Pink roasted duck breast with grilled figs, braised red cabbage and celeraic with sauce madeira *
$32

Black angus beef with smoked tomato relish, cavlo nero and duck fat chips *
$32

Wild barramundi with macadamia nut crust, bok choy and spicy lemongrass-coconut emulsion *
$32

Braised lamb shoulder on cardomon infused carrot puree, with a cous cous, pinenut and apricot salad with lamb stock reduction *
$30

Hiramasa kingfish on fennel puree with lemon scented summer vegetables with oyster and black funghi mushrooms *
$30

Kurabota pork loin with a saute' of savoy cabbage and speck, sweet corn and peas, with apple and pork jus *
$32

* Gluten free - more available on request

 

Sides

French fries $7
Creamed summer corn $7
Steamed hand picked beans $7
Heirloom tomatoes with aged balsamic and shallots $7

"Our commitment to quality is matched only by our passion for creating innovative modern Australian cuisine"
Lee Kwiez, Head Chef

For Reservation & Booking please contact us on:

Tel : (61 2) 9955 7075
Fax : (61 2) 9954 0880
Email : info@milsonsrestaurant.com.au

 

 
Milsons Restaurant, 17 Willoughby Street, Kirribilli, NSW 2061
Telephone 02 9955 7075, Facsimilie 02 9954 0880